Today's Menu

Shocked and honoured. Those are the only words to describe finding out that I was chosen to be the guest chef for Al Lloyd's Desk.

Of course after the initial blush of fame fades, comes the realization that a menu will have to be created, one that reflects the spirit of trenches and the personalities of the CEFSG. Tall order.

I also realize that I need to make a confession, one that might have me fired before the first menu comes to fruitation. If I was to join the CEF today, probably the battalion that would best suit me would be the 203rd, the Hard and Drys. What's worse my cooking reflects that lifestyle. Your supply of CR is safe around me Al.

So, what will the menu be?

For starters we'll be serving "Bully for you Reuben Sandwiches", developed especially for this menu: Rye bread, lightly toasted, with a thick slice tinned corned beef, neutral swiss cheese, and as sauerkraut might seem, well, a little traitorous, we'll use capers, garnished with a homemade Thousand Island dressing.

Stew was always a staple on the Western Front and I make a very good beef stew if I do say so myself. Substituting for Hard Tack, which can be notoriously hard to come by these days will be my own recipe buttermilk biscuits.

We're going to keep things simple for this first menu, so we'll quickly move onto dessert. Which for today will be SRD milkshakes. No worries about this dessert reaching it's destination. Rum and Butter icecream is its base, with a slight addition of rum extract to intensify the base, chocolate syrup, and a swirl of caramel turned through it.

Enjoy.